CN103609925A - 一种银耳果冻 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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Abstract
本发明公开了一种银耳果冻,各组分质量百分比为:干银耳0.06%~0.13%、红枣1%~2%、卡拉胶0.15%~0.20%、魔芋胶0.05%~0.15%、白砂糖6%~10%、柠檬酸0.08%、氯化钾0.04%~0.08%、甜橙乳化香精0.001%~0.003%或菠萝香精0.002%~0.004%,其余组分为水分。其制备方法为:1.银耳复水后加红枣煮成银耳羹;2.胶粉用水溶解,吸胀10min后煮沸;3.白砂糖溶于水,倒入煮沸的胶液,趁热过滤;4.将20%的银耳羹搅拌加入糖胶液,柠檬酸、氯化钾及香精水溶后搅拌加入糖胶液;5.入模、封口、杀菌。本发明提出的银耳果冻,制作工艺简单,食用方便、营养保健、口感清新爽滑,具有广阔的市场前景。
Description
技术领域
本发明属于一种果冻食品,特别涉及一种银耳果冻。
背景技术
卡拉胶是从海藻中提取的高分子亲水性多糖,具有粘性和凝固性,是果冻常用的凝胶剂。K-型卡拉胶对K+敏感,易形成凝胶。一般市售的卡拉胶为K-型为主兼有少量其他型。
魔芋粉的主要成分是葡甘露聚糖,属可溶性多糖,具有减肥、美容、通便等功效。魔芋粉在水中可溶胀形成高粘度溶胶,可与k-型卡拉胶反应形成高弹性热可逆凝胶。
银耳是经济价值很高的食用菌,含丰富的银耳多糖、粗纤维及多种营养成分,具有增强人体免疫力、降血糖等功效。银耳性平无毒,是传统中医的良药,既补脾开胃又益气清肠,还可以滋阴润肺。目前市售银耳主要为银耳干品,产品种类比较单一,煮制时间长,方便性差。
发明内容
为解决上述现有技术的问题,本发明提出一种银耳果冻,制作工艺简单,食用方便、营养保健、口感清新爽滑,具有广阔的市场前景。
为达到上述目的,本发明的技术方案为:
一种银耳果冻,各组分质量百分比为:干银耳0.06%~0.13%、红枣0.5%~1%、卡拉胶0.15%~0.20%、魔芋0.05%~0.15%、白砂糖6%~10%、柠檬酸0.08%、氯化钾0.04%~0.08%、甜橙乳化香精0.001~0.003%或菠萝香精0.002%~0.004%,其余组分为水分,水质符合GB10791。
所述银耳果冻的制备方法包括如下步骤:
步骤一、银耳浸泡30min复水,清洗干净,打浆或切碎成0.5~1cm2小块;
步骤二、按照银耳浆或碎末:红枣:水=1:0.5:8.5比例,小火熬煮2h得银耳羹;
步骤三、魔芋胶、卡拉胶加水溶胀10min后煮沸10s,用水量计入整体用水量;
步骤四、白砂糖溶于水,倒入煮沸后的胶液,搅拌均匀后100目过滤,用水量计入整体用水量;
步骤五、银耳羹倒入糖胶液,搅拌均匀,柠檬酸、氯化钾和香精溶于水后缓慢加入,用水量计入整体用水量,加入时搅拌,补齐所有用水;
步骤六、趁热灌装至模具中,密封后85℃下15min进行杀菌或利用余温杀菌,迅速冷却后得成品,常温保存。
相对于现有技术,本发明的有益效果为:本发明提出的银耳果冻,制作工艺简单,食用方便、营养保健、口感清新爽滑,具有广阔的市场前景。
具体实施方式
下面结合具体实施方式对本发明做进一步详细描述:
实施例1:
银耳果冻,其各组分质量百分比为:干银耳0.07%、红枣0.5%、卡拉胶0.15%、魔芋0.10%、白砂糖7%、柠檬酸0.08%、氯化钾0.04%、甜橙乳化香精0.002%,其余组分为水分。
所述银耳果冻的制备方法包括如下步骤:
步骤一、银耳浸泡30min复水,清洗干净,打浆或切碎成0.5~1cm2小块;
步骤二、按照银耳浆或碎末:红枣:水=1:0.5:8.5比例,小火熬煮2h得银耳羹;
步骤三、魔芋胶、卡拉胶加水溶胀10min后煮沸10s,用水量计入整体用水量;
步骤四、白砂糖溶于水,倒入煮沸后的胶液,搅拌均匀后100目过滤,用水量计入整体用水量;
步骤五、银耳羹倒入糖胶液,搅拌均匀,柠檬酸、氯化钾和香精溶于水后缓慢加入,用水量计入整体用水量,加入时搅拌,补齐所有用水;
步骤六、趁热灌装至模具中,密封后85℃下15min进行杀菌或利用余温杀菌,迅速冷却后得成品,常温保存。
此配方制作的果冻,甜酸适口,软硬适中,具有良好的银耳风味,红枣的细腻及甜橙的清新相互映衬。
实施例2:
银耳果冻,其各组分质量百分比为:干银耳0.10%、红枣0.7%、卡拉胶0.16%、魔芋0.08%、白砂糖8%、柠檬酸0.08%、氯化钾0.06%、菠萝香精0.002%,其余组分为水分。
制作方法同实施例1。
此配方制作的果冻,爽滑富有弹性,清甜滋润,银耳风味明显,混合菠萝的清爽口感,回味悠长。
实施例3:
银耳果冻,其各组分质量百分比为:干银耳0.12%、红枣0.9%、卡拉胶0.15%、魔芋0.06%、白砂糖9%、柠檬酸0.08%、氯化钾0.04%、甜橙乳化香精0.002%,其余组分为水分。
制作方法同实施例1。
此配方制作的果冻,外观晶莹,口感软滑,入口即化。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何不经过创造性劳动想到的变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应该以权利要求书所限定的保护范围为准。
Claims (2)
1.一种银耳果冻,其特征在于,各组分质量百分比为:干银耳0.06%~0.13%、红枣0.5%~1%、卡拉胶0.15%~0.20%、魔芋胶0.05%~0.15%、白砂糖6%~10%、柠檬酸0.08%、氯化钾0.04%~0.08%、甜橙乳化香精0.001~0.003%或菠萝香精0.002%~0.004%,其余组分为水分。
2.如权利要求1所述的一种银耳果冻,其特征在于,所述银耳果冻的制备方法包括如下步骤:
步骤一、银耳浸泡30min复水,清洗干净,打浆或切碎成0.5~1cm3小块;
步骤二、按照银耳浆或碎末:红枣:水=1:0.5:8.5比例,小火熬煮2h得银耳羹;
步骤三、魔芋胶、卡拉胶加水溶胀10min后煮沸10s,用水量计入整体用水量;
步骤四、白砂糖溶于水,倒入煮沸后的胶液,搅拌均匀后100目过滤,用水量计入整体用水量;
步骤五、银耳羹倒入糖胶液,搅拌均匀,柠檬酸、氯化钾和香精溶于水后缓慢加入,用水量计入整体用水量,加入时搅拌,补齐所有用水;
步骤六、趁热灌装至模具中,密封后85℃下15min进行杀菌或利用余温杀菌,迅速冷却后得成品,常温保存。
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Cited By (8)
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CN103907807A (zh) * | 2014-03-31 | 2014-07-09 | 江拥军 | 一种红枣银耳果冻的制备方法 |
CN105380203A (zh) * | 2015-11-05 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | 一种脆木瓜椰汁果冻及其制备方法 |
CN105380180A (zh) * | 2015-11-05 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | 一种椒片抹茶果冻及其制备方法 |
CN105410805A (zh) * | 2015-11-05 | 2016-03-23 | 芜湖市好亦快食品有限公司三山分公司 | 一种酸甜鱼粒果冻及其制备方法 |
CN105942360A (zh) * | 2016-01-29 | 2016-09-21 | 安徽省佳食乐食品加工有限公司 | 一种清新口气绿豆醒酒营养冻及其制备方法 |
CN108936589A (zh) * | 2018-09-04 | 2018-12-07 | 四川大学 | 一种酸奶夹心银耳枸杞果冻及其制备方法 |
CN110613110A (zh) * | 2019-11-04 | 2019-12-27 | 大连工业大学 | 一种凝胶复配果蔬养生冻的制作方法 |
CN111772140A (zh) * | 2020-06-15 | 2020-10-16 | 单贺珍 | 一系列中药体质果冻配方及制作方法 |
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CN1736246A (zh) * | 2005-08-11 | 2006-02-22 | 上海大山合集团有限公司 | 一种银耳果冻及其制作方法 |
CN101288442A (zh) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | 银耳果冻及其用途 |
CN101288444A (zh) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | 复合式凝胶果冻及其制备方法 |
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CN105380180A (zh) * | 2015-11-05 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | 一种椒片抹茶果冻及其制备方法 |
CN105410805A (zh) * | 2015-11-05 | 2016-03-23 | 芜湖市好亦快食品有限公司三山分公司 | 一种酸甜鱼粒果冻及其制备方法 |
CN105942360A (zh) * | 2016-01-29 | 2016-09-21 | 安徽省佳食乐食品加工有限公司 | 一种清新口气绿豆醒酒营养冻及其制备方法 |
CN108936589A (zh) * | 2018-09-04 | 2018-12-07 | 四川大学 | 一种酸奶夹心银耳枸杞果冻及其制备方法 |
CN110613110A (zh) * | 2019-11-04 | 2019-12-27 | 大连工业大学 | 一种凝胶复配果蔬养生冻的制作方法 |
CN111772140A (zh) * | 2020-06-15 | 2020-10-16 | 单贺珍 | 一系列中药体质果冻配方及制作方法 |
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